Only the two of us - don't need to smoke a whole lot at one time, but,
Would it make sense to smoke a few extra rib racks or another roast, take them out before completely done, and freeze? Could finish the ribs on grill, roast on grill or oven. Figured it would be easier to justify smoking if it weren't just for 1 or 2 racks.

You could conceivably do this with ribs. i know some resteraunts do this so that they can ship thier product all across the country.
You would want to vacume pack them or make sure htey are wrapped tightly in plastic wrap then butchers paper. I'm not sure how long they will keep in the freezer though.
I don't know how this would work with things like pork shoulder, chickens etc.
Good luck though.

Pork shoulder is one thing that freezes and reheats very nicely assuming that you have a vacuum sealer. Smoke it, pull it, and seal it. Then just defrost and reheat it in the bag so the moisture stays with it. Comes out very nice.

If you like it with sauce, freeze it without the sauce and heat with it. That will also keep the moisture in.

We have vac-sealed and frozen many meats without problems. Brisket, whole chickens (they get a little crushed) roast, pulled pork (before and after pulling), ribs, and even a whole turkey.

The turkey wasn't vacuumed, we lost power and to preserve it we threw it, roasting pan and all, in the deep freezer with ice blocks and the other frozen meats. When the power came back on we remembered it the next morning and transferred the frozen turkey to a refrigerator. It reheated well and received compliments from everyone.

We don't leave the smoked meats in the freezer long enough to get frost bit so I don't know the maximum length you can keep BBQ in the freezer. But I would recommend loading the smoker when you cook, you'll save fuel in the long run, and freeze anything you won't be eating within a week.

There are just 2 of us also. I have done briskette and ribs before and than freeze them. I also use the vac sealer, love that thing. I do know that if you seal it right, you have about 6 months of good meat. I have eaten the meat that is over a year old, lost a bag in the freezer, and I couldn't tell that it was that old. I just know that they say meat will last for 6 months before a chance of freezer burn. Then I just let it thaw in the frig and then once thawed, toss it in the oven on 350 with foil around it and heat it up. I leave it for about 30 min or till nice and warm.

Thats just my 2 cents worth, dont worry about it, I have a big full jar of pennies

Thanks for the pointers. Yesterday I volunteered to smoke some butts for a campout but did not want to waste the whole day on the campout tending the smoker. Looks like I can cook them the weekend before, That way I can enjoy both the fishing and the smoked pork

We have a FoodSaver Vac450, and have vacuum-sealed and frozen a considerable amount of meats and other foods, and find that the maker's claims are indeed accurate, even though most items never make it anywhere near the maximum time, but those that have, taste exactly like they did the day they were prepared.

To quote the user's manual, meats properly cooked and vacuum-sealed can be kept up to 3 years in the frozen state. I have stored a good deal of BBQ'd and smoked meat, plunk the frozen vacuum bag in a pot of boiling water, and it is delicious when heated up. For ribs, I pour a bit of sauce in with the meat, stick the bag in the freezer for a couple of hours,, then vacuum-seal it. When heated in boiling water to temp, it is to die for.